Quinoa (pronounced KEEN-wah) has risen to superstar fame in recent years. It’s a gluten-free, high-protein, high-fiber, quick-cooking whole grain with a nutty flavor and a fun pop between the teeth when cooked. You’ll find beige, red, black, or tricolor quinoa in stores; they all taste the same, so use whichever colour you prefer. Because quinoa has a bitter-flavored natural coating, it’s always a good idea to rinse it before cooking. Quinoa is great for pilafs, salads, soups, casseroles, and more.

Quinoa Tabbouleh (or Arab salad)


200g Quinoa

Juice of 1-2 lemons

4 Tbsp Olive Oil

Small bunch of Mint, chopped

Small bunch of flat leaf parlsey, chopped

Bunch of spring onions, sliced

½ cucumber, deseeded and diced

Handful of walnuts, chopped


1.    Rinse the quinoa well and place in a pan with about double the volume of water. Bring to the boil, cover, reduce the heat and gently simmer for 10 mins or until the grain unwraps itself. Turn off the heat and leave to cool slightly, then drain any remaining water.

2.    Season the quinoa, stir in the lemon juice and oil and leave to cool fully. Stir in the other ingredients, then serve.

October 30, 2023 — Chisom Onwukwe

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